For a long time now I have been searching for a good scone recipe. I’ve finally found it and thought I’d share.
Raspberry Cream Scones
Butter for greasing the baking sheet or use parchment paper
2 cups unbleached all-purpose flour
1/3 cup sugar, plus 2 tablespoons for topping
1 tablespoon baking powder
2 teaspoons grated lemon zest
¼ teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ cup heavy whipping cream, plus 2 tablespoons for the glaze
1 teaspoon pure almond extract
¾ cup (from 1 half-pint) fresh raspberries or frozen (unthawed) unsweetened raspberries
1. Position a rack in the center of the oven and preheat to 400 F. Lightly butter or line baking sheet.
2. Place flour, 1/3 cup of sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, 2 knives, or your fingers, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream, and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do not over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie-shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 tablespoons of cream and sprinkle with remaining 2 tablespoons of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 to 20 minutes.
7. Place the baking sheet on a wire rack and let the scones cool for 10 min. Sever warm or room temperature.
The original recipe can be found in the Earthbound Farm Organic Cookbook, Food to Live By.
Note: I used strawberries instead of raspberries and vanilla extract instead of almond extract. They still turned out yummy. Really yummy.
Enjoy. | 
